La Pira is located in the high altitude Dota Valley of the Tarrazu region: an area that was known for producing great coffees. This relatively young estate is only 50 years old and is owned by the founder’s son, Carlos Urena Ceciliano. He has worked the farm for 18 years; however, he has worked in coffee all his life.

We first found this coffee in the Cup of Excellence in 2009, and we were pleased to be reunited with it only recently after a lot of effort and hard work. Last year year it proved tricky to secure, stretching both my pocket and patience, but it was well worth it, thankfully this year things were a little less stretchy!

After inheriting the family farm Carlos worked for many years as a certified organic coffee producer, but he realised doing so was just not possible on this farm. Organic coffee is good, but not possible for everyone. The yield was very very affected. So Carlos looked for alternatives, while still holding the organic principles very close to his heart. For instance, instead of using chemicals to control the weeds, sheep roam freely amongst the coffee plants and eat the weeds (and strangely leave the coffee plants alone). They work as automatic and mobile "fertilisation units" (nature’s a wonderful thing). This has eliminated the need for herbicides. This is the kind of thinking Carlos has about coffee.

When I visit the farm Carlos often tells me about how he wakes up in the middle of the night with an idea of how he can improve production, change the way the coffee is harvested and processed, and how systems can be improved upon. I too suffer from this type of sleep deprivation, relating to ideas popping into the head, so I can empathise about this.

During one of these late night bursts of inspiration, Carlos thought that using the coldest water he could would be the best way of processing the cherry. During the night the Dota Valley gets a really sharp, cold breeze, and it runs through the whole farm. He had noticed the way the water on the mill roof, which sprinkled from processing, was almost frosting up. So he created a sprinkling system and a zinc ramp that the water runs across before hitting the cherries in the fermentation tank.

I am convinced that these little details are what makes this coffee so very very special, and you can taste it in the cup. I don't think it’s the processing so much, but Carlos' care and attention to the very smallest detail.

We have chased this coffee ever since we first had it many years ago from the Cup of Excellence program. Due to its low yield it's been tough to get our hands on it, but I pestered the exporter we partner with in Costa Rica so much that I got my wonderful and wicked way! In every Skype call and every email I begged them to sort this one out. Even after visiting it wasn't easy, and what is here is a really small lot, but I think you will love it.

In the cup expect green apple like acidity, with delicate florals, mixed with caramel and toffee sweetness, a very special coffee.